Recipe Source: Patricia L., Texas / campbellskitchen.com
6 boneless chicken breast halves
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 oz.) quick-cook long-grain and wild rice mix
1 cup fresh OR frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese
Season chicken breasts with Cajun seasoning. In a large nonstick skillet, heat oil. Add chicken and cook about 2 to 3 min. per side. DO NOT OVERCOOK. Remove to platter; deglaze pan with water.
Add soup and stir until smooth. Add rice and veggie of choice; return to a boil. Place chicken back in skillet; cover and reduce heat. Simmer for 5 min.
Top with cheese and cover. Cook for 2 to 3 min. longer or until cheese is melted. Let stand for 5 min. and serve.
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